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Old 11-17-2012, 09:20 PM   #1
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Substitute for cinnamon stick?

I have a cranberry sauce recipe that calls for a cinnamon stick in the sauce while it is cooking. I don't have cinnamon sticks. I thought I'd mix a little ground cinnamon into the sugar before adding it so it doesn't get too grainy or clumpy. Do you think this would work? How much do you think I should use?

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Old 11-17-2012, 09:45 PM   #2
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I would leave it out. Or stop by the store and get some red hots to stir in, about a tablespoon would be about right and they will dissolve.
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Old 11-17-2012, 11:55 PM   #3
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We always use ground cinnamon when a recipe asks for a cinnamon stick and it always tastes fine

The cranberry sauce sounds nice CC
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Old 11-18-2012, 09:23 AM   #4
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Ground cinnamon is a perfect substitute for cinnamon stick, since it's just the ground version of the same thing.
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Old 11-18-2012, 11:28 AM   #5
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I agree, but how much do you put in? The cinnamon stick is removed before serving.
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Old 11-18-2012, 12:09 PM   #6
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Quote:
Originally Posted by PrincessFiona60
I agree, but how much do you put in? The cinnamon stick is removed before serving.
Depends on how much sauce the recipe makes. I'd start with 1/8 teaspoon and check the flavor.
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Old 11-18-2012, 12:25 PM   #7
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A little Googling says anywhere from 1/2 to 1 tsp is the equivalent of a stick of cinnamon. So I guess I would start with 1/2 teaspoon.
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Old 11-18-2012, 01:21 PM   #8
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I no longer worry about powdered cinnamon or cinnamon sticks. I have a 2oz bottle of cinnamon oil, and one or two drops, yes DROPS, replaces a teaspoon of cinnamon in any recipe. It's pure, it's kosher, there is no alcohol, and it is shelf stable so as long as I keep it tightly covered ans stored in the pantry it will last me for years.
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Old 11-18-2012, 02:57 PM   #9
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Thanks. I'll start with a small amount and adjust. The recipe is just one bag of cranberries, 1/2 cup sugar, Orange zest & juice of one orange & one cinnamon stick. Cook until berries are popped & sauce is thick -about 20 min.
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Old 11-18-2012, 03:25 PM   #10
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Thank you for sharing the recipe CC, it does sound lovely
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